pasta salad

Ingredients

• 1 pound pasta (rotini or penne recommended)
• 1/2 cup extra virgin olive oil
• 1/2 cup red wine vinegar
• 1/4 cup fresh lemon juice
• 1/2 cup Kalamata olives, pitted and halved
• 1/2 cup cherry tomatoes, halved
• 1/2 cup cucumber, diced
• 1/2 cup feta cheese, crumbled
• 1/4 cup fresh basil, chopped
• 1/2 teaspoon dried oregano
• Salt and pepper to taste

Instructions

1. Bring a large pot of salted water to a boil. Add pasta and cook according to package directions.
2. While pasta is cooking, in a large bowl, whisk together olive oil, red wine vinegar, and lemon juice.
3. Drain pasta and immediately add it to the bowl with the dressing.
4. Add olives, cherry tomatoes, cucumber, feta cheese, and basil to the pasta.
5. Toss to combine. Season with salt and pepper to taste.
6. Chill for at least 30 minutes before serving to allow flavors to meld.

Notes

• For a creamier salad, add 1/2 cup of drained and rinsed chickpeas.
• To prevent the pasta from sticking together, toss with a little olive oil after draining.
• Store leftover pasta salad in an airtight container in the refrigerator for up to 3 days.
• If baking, use a large bowl to mix the ingredients for easier handling.